Meatloaf Not Beefloaf!
This is an easy-to-put-together meatloaf with lots of flavor. The best part, it is so easy to make your own, add a little or take some away! Its bound to be great!
This is an easy-to-put-together meatloaf with lots of flavor. The best part, it is so easy to make your own, add a little or take some away! Its bound to be great!
- Carbohydrate 26.3325578339535 g
- Cholesterol 155.866308703706 mg
- Fat 23.377037053438 g
- Fiber 2.03537502884865 g
- Protein 41.5238375935697 g
- Saturated Fat 10.5184393272803 g
- Serving Size 1 1 Serving (294g)
- Sodium 1048.68785398554 mg
- Sugar 24.2971828051048 g
- Trans Fat 2.66387747083424 g
- Calories 491 calories
Step-by-step
- Pre-heat oven to 350 degrees.
- In large bowl, mix ground meat, onion (make sure it is chopped in small pieces) 1 egg, milk, aprox. 3 tsp. worcestershire sauce,1/3 can of tomato soup, and cheese. Once blended together, add bread crumbs until mixture is sticky and firm. I like to form mine into a pie shape or you can do a loose loaf shape in shallow baking dish and cover with foil.
- Place meatloaf in oven for 1 hour 20 min.
- Into the soup can add 1 tsp. worcestershire sauce, about a 1/2 teaspoon of mustard, about a teaspoon and a half of brown sugar and mix together well, set aside.
- Uncover after above time and cook for 20 minutes more.
- Spoon soup mixture on top of meatloaf completely covering top and sides of the loaf.
- Continue to cook for 15 minutes.
- Remove and serve.
A crisp, caramelized crust of brown sugar and tomato soup blankets a remarkably tender interior that holds its slice cleanly at 165 degrees Fahrenheit internal temperature. Combining ground beef with leaner ground turkey introduces moisture balance without diluting savory depth. Cheddar cheese melts directly into the protein matrix during the initial bake, creating pockets of rich fat that keep the lean poultry from drying out. Dice the raw onions finely so they integrate smoothly into the mixture rather than creating structural weak points that cause crumbling.
Thoughtful Accompaniments
Heavy, rich mains require acid and starch for balance. Roasted garlic mashed potatoes absorb excess pan drippings while offering a soft textural contrast to the firm crust. Alternatively, a sharp vinegar-based coleslaw cuts through the dense protein and heavy cheddar elements. Leftovers store safely in an airtight container for up to four days and yield exceptional cold-cut sandwiches on thick sourdough bread.
- Ensure the oven stays steady at 350 degrees Fahrenheit throughout the baking cycle.
- Mix the wet ingredients thoroughly with the raw meats before adding bread crumbs to prevent overworking the proteins.
- Foil protection during the first 80 minutes prevents the exterior from burning before the center cooks completely.
